Chicken Vegetable Manicotti with Spinach Sauce
Indulge in the delightful layers of flavor in this Chicken Vegetable Manicotti with Spinach Sauce, a perfect harmony of wholesome ingredients and comfort-food indulgence. This recipe pairs tender manicotti shells stuffed with a savory blend of shredded chicken, sautéed bell peppers, zucchini, and carrots, complemented by creamy ricotta and melty mozzarella. The standout feature is the vibrant spinach sauce, a velvety blend of fresh spinach, heavy cream, and a hint of nutmeg, adding both a nutritional boost and a gorgeous green hue. Baked to perfection with a golden, bubbly cheese topping, this dish is a satisfying, restaurant-worthy meal that’s perfect for weeknights or special occasions. With easy-to-follow directions and a total cook time of just over an hour, this chicken manicotti masterpiece brings gourmet flavor to your home kitchen.
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Recipe Information
Ingredients
- 12 pieces Manicotti pasta shells
- 2 pieces (about 1 pound) Chicken breast
- 2 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 1 medium Bell pepper, diced
- 1 medium Zucchini, diced
- 1 medium Carrot, grated
- 1.5 cups Mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 cup Ricotta cheese
- 6 ounces Baby spinach
- 1 cup Heavy cream
- 0.5 cup Chicken broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon (optional) Nutmeg
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
Cook the manicotti pasta shells according to package instructions until al dente. Drain and lay them flat on a baking sheet to cool.
Season the chicken breasts with a pinch of salt and pepper on both sides. Heat 1 tablespoon of olive oil in a skillet over medium heat and cook the chicken until fully cooked, about 4-5 minutes per side. Remove from the pan, let it cool slightly, and shred it into small pieces.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced garlic, bell pepper, zucchini, and grated carrot for 3-4 minutes, or until softened. Remove the skillet from the heat.
In a large bowl, combine the shredded chicken, sautéed vegetables, 1 cup of mozzarella cheese, 1/4 cup of Parmesan cheese, ricotta cheese, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well to incorporate all ingredients.
Fill each manicotti shell with the chicken and vegetable mixture, using a small spoon or piping bag to stuff the filling evenly.
To make the spinach sauce, add the baby spinach to a blender or food processor along with the heavy cream, chicken broth, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and nutmeg (if using). Blend until smooth and creamy.
Pour a thin layer of spinach sauce into the bottom of the prepared baking dish. Arrange the stuffed manicotti shells over the sauce.
Pour the remaining spinach sauce evenly over the manicotti, ensuring all the shells are covered. Sprinkle the remaining 1/2 cup of mozzarella cheese and 1/4 cup of Parmesan cheese on top.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove the baking dish from the oven and let it rest for 5 minutes before serving. Enjoy your Chicken Vegetable Manicotti with Spinach Sauce!
Nutrition Facts
Calories |
1072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.1 g | 72% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 317 mg | 106% | |
| Sodium | 1317 mg | 57% | |
| Total Carbohydrate | 37.6 g | 14% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 4.3 g | ||
| Protein | 98.6 g | 197% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 646 mg | 50% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1012 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
